Juicy News
This is music to the ears of my juice-drinkin’, wheatgrass shot-slammin’ friends. What? The arrival this past winter of Juiced! Juice Bar, the freshest squeezed food truck in town. Jason Lannoch recently relocated to MKE with his wife, Jen Hammer, from the bustling metropolis of Manhattan. He put his other professional pursuits on hold to share his juicing skills with anyone in close proximity of Juiced! His menu is pretty simple – juices made from organic produce (some from local sources). What Lannoch calls power juices are the Boozing Armor (beet, apple and lime), Eternal Life (orange, pineapple and ginger), and Hangover Destroyer (beet, carrot, celery and lemon), all $4.50 each. He’ll also squeeze up a pure fruit juice – orange, apple, or pineapple with strawberry ($4.50). The bar rolls into Take Out Tuesdays at Schlitz Park (11 a.m.-2 p.m.), and the food truck event at Milwaukee County Courthouse on Thursdays (11 a.m.-2 p.m.). The best way to keep up with this juice man is to follow him on Twitter.
Keep On Truckin’
What’s with these über-long book titles? Like this: The Truck Food Cookbook: 150 Recipes and Ramblings From America’s Best Restaurants on Wheels. It was penned by Mississippian John T. Edge, a writer with a vast knowledge of Southern culture – its food and most everything else. (And just days ago, at the James Beard Foundation Awards in New York City, Edge picked up this year’s MFK Fisher Distinguished Writer medal for a piece he wrote on barbecue for Saveur magazine.) On Tuesday, May 15 (7 p.m.), Mr. Edge will be in Milwaukee – at Boswell Books – to talk about his recent tome. In the book, he covers food trucks from all over the country, including a handful in Wisconsin – although none in Milwaukee! (%^$*&^$!) Also expected at the Boswell event is a Milwaukee food truck – The Fast Foodie. (2559 N. Downer Ave.)
Gluten Schmuten
Spring – that ghost of a season – has landed on the doorstep of Riverwest’s centro cafe (808 E. Center St.). What this means is that chef AJ Dixon has fiddled with the menu, making it easier, so she says, for vegan and vegetarians, and people looking for gluten-free options, to zero in on what they want. The menu’s flat-bread pizzas ($11-$13) are built on an Udi’s gluten-free flatbread. Topping creations include duck sausage with fontina and roasted garlic alfredo; and Margherita with fresh mozzarella and walnut pesto. For pastas, there’s gnudi – ricotta dumplings with pancetta and wild mushrooms – and a lasagna made with gluten-free pasta ($8-$16). That’s just for starters. Get over to the ’west for more. And: This weekend, centro rolls out a new seasonal cocktail menu featuring, among other potent concoctions, an olive oil cocktail, basil lemon gimlet and rhubarb cocktail. Hours: Mon-Thurs 5-9 p.m.; Fri-Sat 5-10 p.m. (808 E. Center St., 414-455-3751)
Look for Dish on Dining on Tuesdays and Thursdays!
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If you spot a restaurant opening or closing, post it on the comments section of my column, or e-mail me directly: ann.christenson@milwaukeemagazine.com
